Banana Muffins - Yum!

I made thse this morning and tried out a new recipe. They we4rere really good! They are an Allreicpes.com find - and a great one at that!


I have NEVER put muffins in the paper cups, and now I think I'm a convert. It certainly makes cleanup a LOT easier. :)

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted
  

1. Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Lemon Chiffon Pie - lemony heaven!

I made this today - it was supposed to be for Easter, but I got too excited about it. ;) What can I say - it's the foodie in me! This is a recipe Samantha got from the Fannie Farmer cookbook - so thanks to her for giving it to me!

Lemon Chiffon Pie*

1 graham cracker crust
1 envelope unflavored gelatin
1/4 C cold water
4 eggs, separated
3/4 C sugar
1/2 C lemon juice (juice of 2 lemons)
2 T grated lemon rind
1/4 tsp salt

*Lemon can easily be replaced by lime, orange, or grapefruit!


Don't these look wonderful? The picture came out a bit darker - my kitchen lights and the white cutting board confuse the camera, I think.

Sprinkle gelatin over cold water in small bowl. Stir and let soften for several minutes.
Put yolks in heavy saucepan and beat well.
Add 1/2 C sugar, lemon juice, rind, and salt.
Cook over medium heat, stirring constantly until mixture thickens.
Remove from heat and stir in gelatin, stirring until dissolved.
Pour mixture into bowl and chill, stirring occasionally until mounds slightly when dropped from spoon.
Beat egg whites til soft peaks form and add 1/4 C sugar til peaks are shiny and stiff.
Fold whites into lemon mixture til blended well.
Spoon filling into pie shell.
Chill several hours or until set.

Here is the result:

Yep, I cheated and bought a premade graham cracker crust. They're so easy to make, and they taste exactly the same. So. . . .why not? ;) It's SO YUMMY! I hope I'll be able to make it till after dinner before I cut into it. ;)

Oh, please excuse the browning bananas in the upper left corner - they will become banana muffins shortly, so stay tuned!

Polka Dot Pasta Salad

This has become my all-time favorite pasta salad. It’s from one of the Gooseberry Patch cookbooks and I’ve adapted it to the things I like best. It makes a great meal!

Polka Dot Salad

• 1 1/2 c cooked rigatta pasta or other spirally pasta
• 1 cucumber peeled and cubed
• 1 c carrots, chopped (coined)
• 1/2 c sliced radishes
• 2 c cubed ham

For the dressing:

• 1 c Ranch dressing
• 1 T chopped parsley
• 1 T sugar
• 1 T vinegar

Suggestions:

• 1 can peas, drained
• sharp cheddar, cubed
• cherry tomatoes
• sliced green olives

Prepare pasta according to package directions. Rinse with cold water and set aside. Combine ham and vegetables and add pasta. Combine Ranch dressing, sugar, vinegar, and parsley. Toss with pasta mixture.

Orange Sunshine Cake

Several years ago, I got this recipe from my sister in law – and it’s become a family favorite. Light, summery, and refreshing – a wonderful cold cake!

Cake

1 box yellow cake mix

1 can mandarin oranges + ¾ juice

½ C oil

4 eggs

Frosting

8 oz cool whip

vanilla pudding powder

1 can crushed pineapple

Mix cake ingredients and spread in 9x13” pan. Bake at 350 for 25 minutes. Cool and frost. Refrigerate for 30 mins.

Strawberry Slush - Mmmmmmmmm summertime!

This recipe reminds me of summer!

20 oz frozen unsweetened strawberries - thawed

Two 15 oz cans crushed pineapple

3 C orange juice

cold 7-UP or Gingerale

In a blender, combine 1/2 of the strawberries, 1 can unsweetened pineapple, and half the orange juice. Blend til smooth. Pour into ie cube trays and freeze til solid. remove ice from trays and place in glass. Pour 7UP over ice cubes.